Now that the days are getting warmer, simple, quick lunches are a must in our household. This is the perfect example of a balanced meal packed with proteins and that will keep you full for hours: a creamy pasta dish loaded with tomatoes complete with super-healthy hemp seeds.
The “Alfredo sauce” is ridiculously easy to make and delicious, too – it’s rich, flavorful and velvety: it’s made from a packaged organic rice cream for convenience, garlic powder and nutritional yeast.
The idea for this recipe came from an amazing soy-based Swedish fettucine pasta. Fettuccine are probably among my favorite types of pasta, but as the Italian tradition wants, they often contain eggs, so it’s rare to find Vegan-friendly fettuccine unless you make them at home. What makes fettuccine special is that they are thick and consistent, and they retain the condiment much better, hence delivering a more pleasurable texture (I’m aware that this might sound utter nonsense to all non-Italian people). So finding fettuccine that are not only Vegan but also made of organic Mung beans was a pretty good score, in my book: gluten free, naturally high in fiber and protein. Yes, yes, yes.
But this dish can easily be customized to suit your tastes: swap out the fettuccine for spaghetti, farfalle or even zoodles (spiralized raw zucchini). Switch up the tomatoes for corn, cucumber, cauliflower, mushrooms, or broccoli. You can also get a little crazy and add a tablespoon of shredded olives or capers to enrich the dish. And if you have fresh basil, do add some! I didn’t have any on hand that day, sadly.